Zuppa Toscana

There is something about soup in the fall that really warms my belly.  The air has turned cold & crisp & so I am in a soup making mood.  I love Olive Garden!  Unfortunately we rarely eat there, but when we do I never get the salad, I always stick with the Zuppa Toscana.  My husband has his salad all to himself & I enjoy my bowl of delicious soup.  I am so glad I made this at-home version because it shares a lot of characteristics of the real deal: creamy broth, tender potatoes, spicy sausage, & hearty kale.  My husband has never tried this soup from Olive Garden, but he said, "If it tastes like what you just made, then it must be good!"  This makes a lot for our little family of four so great leftovers for the lunch the next day!
 

Zuppa Toscana

Recipe altered from Studio5 by: Amber (Dessert Now, Dinner Later!)

• 1 lb HOT sausage
• 1 onion, diced
• 2-3 cloves garlic, minced
• 6-7 medium red potatoes, scrubbed, halved, & sliced 
• 4 cups chicken broth
• 1 1/2 cups skim milk
• 2 cups water
• 1/2 tsp red pepper flakes (If you can't handle a lot of heat, either do the spicy sausage OR the red pepper flakes, we did both & it was pretty spicy.)
• 1/2 tsp thyme (If you use mild Italian sausage, you won't need this.)
• 1 cup heavy cream
• 2 cups kale, de-veined & chopped
• Salt & Pepper

1. In a stock-pot, over medium-high heat, brown sausage, breaking it into small pieces as it cooks.  Drain fat & set aside.
2. In the same stock-pot add onion & minced garlic.  Cook for 3-5 minutes or until translucent.  (It should cook just fine in the little bit of grease left in the pot from the sausage, but if you need to, add a drop of olive oil.)
3. Add  potatoes, chicken broth, skim milk, water, red pepper flakes, & thyme.  Simmer over medium heat until potatoes are tender, about 10-15 minutes.  
4. Return sausage back to pot, & add heavy cream & kale to the soup.  Heat through about 2-3 minutes.  Remove from heat & season with salt & pepper.  Serve topped with freshly grated parmesan cheese.

Serves 8-10

There is something about soup in the fall that really warms my belly.  The air has turned cold & crisp & so I am in a soup making mood.  I love Olive Garden!  Unfortunately we rarely eat there, but when we do I never get the salad, I always stick with the Zuppa Toscana.  My husband has his salad all to himself & I enjoy my bowl of delicious soup.  I am so glad I made this at-home version because it shares a lot of characteristics of the real deal: creamy broth, tender potatoes, spicy sausage, & hearty kale.  My husband has never tried this soup from Olive Garden, but he said, "If it tastes like what you just made, then it must be good!"  This makes a lot for our little family of four so great leftovers for the lunch the next day!
 

Zuppa Toscana

Recipe altered from Studio5 by: Amber (Dessert Now, Dinner Later!)

• 1 lb HOT sausage
• 1 onion, diced
• 2-3 cloves garlic, minced
• 6-7 medium red potatoes, scrubbed, halved, & sliced 
• 4 cups chicken broth
• 1 1/2 cups skim milk
• 2 cups water
• 1/2 tsp red pepper flakes (If you can't handle a lot of heat, either do the spicy sausage OR the red pepper flakes, we did both & it was pretty spicy.)
• 1/2 tsp thyme (If you use mild Italian sausage, you won't need this.)
• 1 cup heavy cream
• 2 cups kale, de-veined & chopped
• Salt & Pepper

1. In a stock-pot, over medium-high heat, brown sausage, breaking it into small pieces as it cooks.  Drain fat & set aside.
2. In the same stock-pot add onion & minced garlic.  Cook for 3-5 minutes or until translucent.  (It should cook just fine in the little bit of grease left in the pot from the sausage, but if you need to, add a drop of olive oil.)
3. Add  potatoes, chicken broth, skim milk, water, red pepper flakes, & thyme.  Simmer over medium heat until potatoes are tender, about 10-15 minutes.  
4. Return sausage back to pot, & add heavy cream & kale to the soup.  Heat through about 2-3 minutes.  Remove from heat & season with salt & pepper.  Serve topped with freshly grated parmesan cheese.

Serves 8-10